What Are you Eating Right Now?

[Heston]

Big old pork chops with mash for tea. Cooked slightly slower so the meat was falling off the bone, whacked the oven up at the end though for that delicious crackling.

I love pork chops, it's been a while.

Are pork chops expensive over there? You can usually get them pretty cheap here. There's a brew pub in DC that does a great pork chop that I love going to.

"10 oz. grilled, bone-in pork chop. Served with tangy amber mustard sauce, smashed potatoes, and veggies."

No, they pretty reasonable.

[BostonBeaneater]

Big old pork chops with mash for tea. Cooked slightly slower so the meat was falling off the bone, whacked the oven up at the end though for that delicious crackling.

I love pork chops, it's been a while.

Are pork chops expensive over there? You can usually get them pretty cheap here. There's a brew pub in DC that does a great pork chop that I love going to.

"10 oz. grilled, bone-in pork chop. Served with tangy amber mustard sauce, smashed potatoes, and veggies."

No, they pretty reasonable.

I like a brined pork chop.

[revbob]

Big old pork chops with mash for tea. Cooked slightly slower so the meat was falling off the bone, whacked the oven up at the end though for that delicious crackling.

I love pork chops, it's been a while.

Are pork chops expensive over there? You can usually get them pretty cheap here. There's a brew pub in DC that does a great pork chop that I love going to.

"10 oz. grilled, bone-in pork chop. Served with tangy amber mustard sauce, smashed potatoes, and veggies."

No, they pretty reasonable.

I like a brined pork chop.

Never tried that. What do you use and what are the benefits?

[BostonBeaneater]

Never tried that. What do you use and what are the benefits?

They don't dry out and much more forgiving to a little overcooking.

Pretty simple, boil a few cups of water and add a few tablespoons of brown sugar, 1/4 cup of kosher salt, some whole peppercorn, a bay leaf, and some rosemary if you're interested. Let the brine cool (add some ice to cool it for speed). Put your pork chops in the brine for a few hours before you cook 'em.

[revbob]

Never tried that. What do you use and what are the benefits?

They don't dry out and much more forgiving to a little overcooking.

Pretty simple, boil a few cups of water and add a few tablespoons of brown sugar, 1/4 cup of kosher salt, some whole peppercorn, a bay leaf, and some rosemary if you're interested. Let the brine cool (add some ice to cool it for speed). Put your pork chops in the brine for a few hours before you cook 'em.

Hmm, sounds like extra work. I basically grill them at around 450 to 500 and do my patented 2x2x2x2 method. Works great for burgers and steaks too. I might adjust that time depending on the thickness of the meat.

[BostonBeaneater]

Never tried that. What do you use and what are the benefits?

They don't dry out and much more forgiving to a little overcooking.

Pretty simple, boil a few cups of water and add a few tablespoons of brown sugar, 1/4 cup of kosher salt, some whole peppercorn, a bay leaf, and some rosemary if you're interested. Let the brine cool (add some ice to cool it for speed). Put your pork chops in the brine for a few hours before you cook 'em.

Hmm, sounds like extra work. I basically grill them at around 450 to 500 and do my patented 2x2x2x2 method. Works great for burgers and steaks too. I might adjust that time depending on the thickness of the meat.

You're missing out...

The salt-water solution increases the juiciness of the meat by loosening the protein structure. This in turn allows extra water and flavors to be trapped by the protein during the brining process…and the moisture and flavor are retained during the cooking process, making the meat delightfully juicy and tender.

[BitterTom]

Big old pork chops with mash for tea. Cooked slightly slower so the meat was falling off the bone, whacked the oven up at the end though for that delicious crackling.

I love pork chops, it's been a while.

Are pork chops expensive over there? You can usually get them pretty cheap here. There's a brew pub in DC that does a great pork chop that I love going to.

"10 oz. grilled, bone-in pork chop. Served with tangy amber mustard sauce, smashed potatoes, and veggies."

Our shop will charge around £.3.50 for a big un but theyre proper chops with the rind. Supermakers a lot less

[Heston]

After all the talk in the other thread I had to have fish and chips tonight...

[BitterTom]

After all the talk in the other thread I had to have fish and chips tonight...

20201203_161321.jpg

Bonus points for extra vinegar.

[Sparky]

Now you've got me searching for a fish & chips shop near me, got the craving going on!

[Heston]

After all the talk in the other thread I had to have fish and chips tonight...

20201203_161321.jpg

Bonus points for extra vinegar.

She put loads on in the shop but I put more on for luck. Loads of batter on as well.

[Kimmelweck]

After all the talk in the other thread I had to have fish and chips tonight...

20201203_161321.jpg

Bonus points for extra vinegar.

She put loads on in the shop but I put more on for luck. Loads of batter on as well.

That looks great. I had a fish fry last week that looked identical aside from the green stuff. Went great with tartar sauce, and also included a huge portion of cole slaw. Is that haddock? That's what is usually available around here for take-out Friday fish fry.

[Kimmelweck]

While on the subject of fish, I caught these little beauties a few weeks ago about a mile from home. They’re waiting in the freezer and should make a nice mid-winter snack.

YellowPerch1.jpg (75.56 KiB) Viewed 2119 times

[BostonBeaneater]

While on the subject of fish, I caught these little beauties a few weeks ago about a mile from home. They’re waiting in the freezer and should make a nice mid-winter snack.

YellowPerch1.jpg

How do you cook them? I like this kind of fish splayed on the grill.

[Kimmelweck]

While on the subject of fish, I caught these little beauties a few weeks ago about a mile from home. They’re waiting in the freezer and should make a nice mid-winter snack.

YellowPerch1.jpg

How do you cook them? I like this kind of fish splayed on the grill.

I fillet them, dip in egg and roll in flour or maybe Italian bread crumbs. Then I fry them in a bit of oil. Nothing fancy. I should try grilling them some time.